Ver Carrinho

Codfish pie with vegetables and olives



2 cups. Riberalves cod chips left over from another meal (cooked or roasted)
2c. of oil soup
1 small onion
2 cups. of leftover cooked vegetables (peas, leek, broccoli...)
12 pitted black olives
6 eggs
1 packet of cream or soy cream
Salt and black pepper q.s.
2 cups. of grated cheese (mozzarella, flamenco or other...)
Butter q.s.
1 pack of broken dough
1 dessert spoon of dried oregano


Separate the codfish flakes and set aside.

Soften the finely chopped onion in olive oil. Add the cooked leek and peas and sauté for 1 minute to coat flavours. Then add the codfish flakes and the sliced olives and stir in.

In a bowl mix well the eggs with the cream or soy cream, season with salt and freshly ground black pepper, add the grated cheese (reserving 3 to 4 tablespoons for sprinkling), stir and set aside.

Grease a 25 to 26 cm spring form pan with butter and line with the pastry. Pour the mixture of vegetables and codfish flakes and then the mixture of eggs, cream, and grated cheese. Wrap everything carefully so as not to break the dough, sprinkle with the remaining grated cheese and the oregano and bake in a preheated oven at 200°C for 25 to 30 minutes.

Serve with salad.



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